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+ servings

Rhubarb-Ginger Crumble

A fabulously simple recipe for a delicious rhubarb crumble.
Course Dessert
Cuisine American
Prep 15 minutes
Cook 1 hour 15 minutes
Total 1 hour 30 minutes
Servings 6 to 8 servings
Calories 742 kcal
Author Michelle


  • 2 pounds rhubarb stalks rinsed, ends trimmed and cut into 1-inch pieces
  • 2 tablespoons minced fresh ginger
  • cups granulated sugar divided
  • 2 cups all-purpose flour
  • Pinch of salt
  • 14 tablespoons unsalted butter cold and cut into small cubes


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, toss together the rhubarb and ginger. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside.
  3. In a medium bowl, whisk together the flour, remaining sugar and salt. Add the butter and use a pastry blender (or two knives or your fingers) to cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. Sprinkle the crumble topping evenly over the rhubarb.
  4. Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Top with ice cream or fresh whipped cream, if desired.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Rhubarb-Ginger Crumble
Amount Per Serving
Calories 742 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 70mg23%
Sodium 16mg1%
Potassium 497mg14%
Carbohydrates 122g41%
Fiber 3g13%
Sugar 85g94%
Protein 5g10%
Vitamin A 970IU19%
Vitamin C 12.1mg15%
Calcium 144mg14%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.